Get the Recipe: Finnish Pannukakku with Wild Blueberries
An easy and delicious Finnish pancake, flavoured with lemon zest and topped with blueberries. With an optional blueberry and maple sauce for serving, too.
Ingredients
Maple Blueberry Sauce:
- 1/2 cup (125 ml) blueberries, fresh or frozen
- 1/4 cup (60 ml) maple syrup
For the Pannukakku:
- 1 cup (250 ml) milk, (I recommend 2-3.5%)
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons lemon zest
- 1 cup (125 g) all-purpose flour, spooned and levelled
- 1/2 teaspoon fine salt
- 1/4 cup (50 g) white granulated sugar
- 1/4 cup (60 ml) butter, melted
- 1/4 cup (60 ml) blueberries, fresh or frozen
For serving:
- Icing/confectioners' sugar for dusting
- Additional lemon zest for garnish
Instructions
- Take 1/2 cup of the blueberries and place in a small bowl with the maple syrup. Stir to combine, then set aside.
- Place a metal 9x13-inch baking dish (or a 12" cast-iron skillet should also work) onto the middle rack of your oven and preheat the oven to 425° F. (non-convection/not fan-assisted).
- While the oven and the pan are preheating, mix your batter in a medium bowl by combining the milk, eggs, vanilla, lemon zest, flour, salt and sugar. Whisk very well until no lumps remain. Set aside. Melt the butter and have it ready.
- When the oven is preheated, remove the pan from the oven and immediately pour in the melted butter. Quickly brush up the sides of the pans, then pour in the prepared batter. Top with 1/4 cup of blueberries.
- Bake in the preheated oven for 20-25 minutes, or until set, very puffy and deep golden brown on the top edges. *Check it in about 15 minutes. Mine was very brown on top, so I placed a sheet of foil loosely over the top to prevent further browning and then let it cook a few more minutes, until set.
- Remove from oven. Pancake will deflate. Once deflated and while still warm, cut into squares and remove to serving plates. Garnish with icing sugar and additional lemon zest. Pass the blueberry maple syrup sauce for spooning on top. *You can serve the sauce at room temperature or warm it slightly.
A metal baking pan is recommended as the empty pan needs to preheat in the oven, and it is not recommended to heat an empty glass pan, which may shatter due to temperature changes. Metal will also hold heat more efficiently. If a glass pan is your only option, do not preheat it in the oven.
Notes
You can adjust this recipe to make a smaller dish to serve fewer people. The recipe is conveniently easy to calculate down by quarters. I used 3/4 of the recipe (as written) for my 8x10-inch pan shown here. Halve the recipe for an 8x8-inch pan.
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 326kcal, Carbohydrates: 42g, Protein: 8g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 157mg, Sodium: 386mg, Potassium: 182mg, Sugar: 22g, Vitamin A: 565IU, Vitamin C: 0.7mg, Calcium: 103mg, Iron: 1.8mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
